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Colcannon
A classic Irish comfort food, Colcannon is a hearty and flavorful dish of creamy mashed potatoes blended with tender cabbage or kale, butter, milk, and scallions. Perfect as a side dish or a light meal.
đ§ Ingredienser
- 1 kg Floury potatoes (e.g., Maris Piper, Rooster, Yukon Gold)(peeled and cut into roughly equal 2-inch chunks)
- 400 g Savoy cabbage(core removed and thinly shredded)
- 100 g Unsalted butter(divided: 75g for mashing, 25g for serving)
- 200 ml Whole milk(warmed gently)
- 6 Scallions (spring onions)(trimmed and thinly sliced, green and white parts separated)
- to taste Salt(for boiling water and seasoning)
- to taste White pepper(freshly ground, for seasoning)
đšâđł Instruktioner
- 1
Place the potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender and easily pierced with a knife. Meanwhile, prepare the cabbage.
â±ïž 20-25 minutes - 2
While the potatoes are boiling, bring a separate pot of salted water to a rolling boil. Add the shredded cabbage and blanch for 2-3 minutes, until just tender and bright green. Drain the cabbage immediately in a colander and press gently to remove as much excess water as possible. Set aside.
â±ïž 5 minutes - 3
Once the potatoes are tender, drain them thoroughly in a colander. Return the empty pot to the stove over low heat for 1-2 minutes to allow any residual moisture to evaporate (this is called 'steaming dry' and helps prevent watery mash). Return the drained potatoes to the dry pot.
â±ïž 3 minutes - 4
Add the 75g of butter, the warmed milk, the white parts of the scallions, and a good pinch of salt and white pepper to the pot with the potatoes. Mash the potatoes using a potato masher or ricer until smooth and creamy. Be careful not to overwork the potatoes, as this can make them gluey. Taste and adjust seasoning if needed.
â±ïž 5 minutes - 5
Gently fold the blanched and drained cabbage and the green parts of the scallions into the mashed potatoes until just combined. You want streaks of green, not a uniform color. Avoid overmixing.
â±ïž 2 minutes - 6
Serve the Colcannon hot. Spoon generous portions into warmed bowls. Create a small well in the center of each serving and add a knob of the remaining 25g butter to melt into the well. Garnish with a little extra sliced scallion if desired.
â±ïž 1 minute
đĄ Proffstips
- âFor the creamiest mash, use a potato ricer. If using a masher, ensure you don't overwork the potatoes.
- âEnsure the milk is warm before adding it to the potatoes; cold milk can cool the mash and make it less smooth.
- âDon't overcook the cabbage; it should retain a slight bite and vibrant green color.
- âFor an extra rich flavor, you can use half cream and half milk.
- âColcannon is traditionally served with a generous dollop of melted butter in the center, often referred to as a 'well'.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Champ: Omit the cabbage and use only scallions for a simpler, yet equally delicious, potato dish.
- Kale Colcannon: Substitute kale for cabbage. Remove tough stems, shred the leaves, and blanch until tender.
- Additions: Some variations include a pinch of nutmeg or a tablespoon of chopped parsley.